RE: Angel's Email regarding Sweet Potato Burritos

[Guest guest]

Dear Angel,

 

I am not sure what this message was all about. Were you sending in

someone's comments with a recipe, or did you receive the recipe and decided

to combine it with someone's comments? Who is " neris k? " I do not mean to

sound daft, but your post regarding both issues confuses me. In addition, I

have sent this recipe in before (please do not take this insultingly because

I mean no harm by it). I have seen messages like this before, but I merely

ignored them. Could you enlighten me a bit? I would truly appreciate it.

Again (for the record) I do not mean any harm by the things I say. If I am

confused about something I ask the source. Since you are the source I am

asking you for clarification. Thank you very much.

 

Danell

 

 

Angel Clark [angellee74]

Friday, September 01, 2000 9:28 PM

veg-Recipes

Sweet Potato Burritos

 

 

 

-

neris k

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Addictive Sweet Potato Burritos

 

Recipe By : Karena

Serving Size : 12 Preparation Time :0:37

Categories : Mexican Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 onion -- chopped

4 garlic cloves -- minced

6 cups kidney beans, cooked

2 cups water

3 tablespoons chili powder

2 teaspoons ground cumin

1 tablespoon prepared mustard

AND 1 teaspoon more prepared mustard

1/8 teaspoon cayenne pepper -- or to taste

3 tablespoons soy sauce

4 cups sweet potatoes -- cooked and mashed

12 (10-inch) flour tortillas -- warm

1/2 pound shredded cheddar cheese

 

Preheat oven to 350°F.

 

Heat oil in a medium skillet. Sauté onion and garlic until soft.

Add the

beans and mash. Gradually stir in the water and heat until warm.

Remove

from the heat and stir in the chili powder, cumin, mustard, cayenne

pepper

and soy sauce. Divide bean mixture and mashed sweet potatoes evenly

between the warm flour tortillas. Top with cheese. Fold up tortillas

burrito style. Bake for 12 minutes.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This recipe is brought to you via the courtesy of the

Vegetarian

Recipes.com website.

 

 

@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@

Sorry about the Egroup ads:If you have any questions for the change, I

direct you to ask them to support

 

 

 

 

This weeks theme for recipes:

Viva La France!-Lets cook French dishes-parlez vous cuisine?

 

 

Please tell your friends and family about us!And share your families cooking

ideas and recipes!

 

Featured site of the week:www.ichef.com

1oooo'S great searchable recipes

 

 

The Recipe Haven homepage:www.members.home.net/neris/havenhome.htm

 

Our Virtual Mall

http://www.members.home.net/neris/sponsors.html

 

 

 

********************

Our archived recipes

To see our past recipes, etc please go to :

 

http://www.escribe.com/food/recipeslostandfound/index.html

 

LIstMOMS ICQ#: 60871219

Neris Im name-recipesaddict96

 

To post a recipe-- Please enclose it in a email addressed to

" recipeslostandfound (AT) Egroups (DOT) com "

 

To make changes to your mailings,send A BLANK email to these addresses:

:>SUBSCRIBE: mail to:

Recipeslostandfound- (AT) Egroups (DOT) com

> ...UNSUBSCRIBE: mail to :

Recipeslostandfound- (AT) Egroups (DOT) com

> ...SWITCH TO DIGEST:mail to: Recipeslostandfound-digest (AT) Egroups (DOT) com

> ...SWITCH TO SINGLE MESSAGES: Recipeslostandfound-normal (AT) Egroups (DOT) com

 

 

Q. How can I edit my Member profile or change my email address/password?

A. To access your member profile:

 

Sign in at the eGroups Web site

Click My Groups.

Click the link for My Profile.

 

 

 

>From this page, you can edit your Member Profile, change your email

address, or change your password. To change your email address:

 

Click Change Email

Enter the new email address

Have great day!

 

 

 

 

 

[Guest guest]

no offense taken, if i see something good that i get via a different list i

share it but i like to keep the original name of the person that sent with

the recipe so that they're properly credited . this particular one was sent

in by Neris K on the recipeslostandfound list, since she exported it from MC

it had the where SHE got it from, and a note about where it was originally

found vegetarianrecipes.com. basically i hear to many people complaining

about how someone 'stole' there recipe etc., so i always include the whole

trail to avoid offending anyone.

-

<Veg-Recipes >

<Veg-Recipes >

Saturday, September 02, 2000 12:03 AM

Digest Number 635

 

 

 

To post to list: " Veg-Recipes "

To contact List Owner: " Veg-Recipes-owner "

Subscribe or Un through ONElist site:

OR Un via e-mail: Veg-Recipes-

Calendar: http:///calendar/Veg-Recipes

Links: http:///links/Veg-Recipes

**********************************************************************

------

 

There are 25 messages in this issue.

 

Topics in this digest:

 

1. OT: CDTree 1.1.5 Released (FREEWARE)

" Christine F. Muehling " <CF_Muehling

2. 366 Dairy Free - Linguine with Cognac Portobello Cream

jkujawa

3. Pasta - Fettucine with Sulken Tofu Alfredo Sauce

jkujawa

4. PASTA -- Greek Orzo Salad

" Karen C. Greenlee " <greenlee

5. PASTA--Hearty Vegetable Lasagna

" Karen C. Greenlee " <greenlee

6. PASTA - Farfalle with Wild Mushroom Sauce

" Karen Sonnessa " <ksonness

7. PASTA - Easy Polenta Lasagna

" Karen Sonnessa " <ksonness

8. HORSE CHIROPRACTIC BOOKS AND VIDEOS

<dkamen4492

9. Re: Miriam's TVP Recipe

Miriam Rudnick <mrudnick

10. 366 Dairy Free -- Quick Cream of Mushroom Soup

" Karen C. Greenlee " <greenlee

11. 366 Dairy Free -- Scalloped Potatoes

" Karen C. Greenlee " <greenlee

12. 366 Dairy Free -- Tartar Sauce

" Karen C. Greenlee " <greenlee

13. RE: Miriam's TVP Recipe & MasterCook problem email address

" Danell L. Cascio " <tdaloha

14. Peach pie

" Angel Clark " <angellee74

15. Fat free sugar cookies...another 1

" *~Ashley~* " <alexis_baby

16. Sweet Potato Burritos

" Angel Clark " <angellee74

17. 366 Dairy-Free: Fettuccine With Curried Broccoli And Chick-Peas

Kathleen <schuller

18. 366 Dairy-Free: Enchilada Bake

Kathleen <schuller

19. 366 Dairy-Free: Double Soy Cheese Pizza

Kathleen <schuller

20. 366 Dairy-Free: Zucchini And Sun-Dried Tomato Pizza

Kathleen <schuller

21. Reminder - COOKBOOK OF THE WEEK -- Vegetable Dinner...

Veg-Recipes

22. Re: 366 Dairy Free -- Tartar Sauce

Jayni <texpert

23. Banana Prune Muffins - xpst

Brenda Adams <adamsfmle

24. RE: Angel's Email regarding " Sweet Potato Burritos "

" Danell L. Cascio " <tdaloha

25. Grandma's Best Prune Bran Muffins - xpst

Brenda Adams <adamsfmle

 

 

______________________

______________________

 

Message: 1

Fri, 1 Sep 2000 06:05:27 -0400

" Christine F. Muehling " <CF_Muehling

OT: CDTree 1.1.5 Released (FREEWARE)

 

Guys, remember the little program that will catalogue removable media, (CDs,

Zip Disks, etc.,) folders, files, etc., with keywords and descriptions?

That will then let you perform searches?

It's newest (free) release is out.

I downloaded it last night, but have yet to play with it. I know many of

you also found it invaluable so I thought I'd share again.

 

Christine

 

 

Support

Thursday, August 31, 2000 08:22

re: cdTree 1.1.5 Released (FREEWAR

 

After the big success following the release of cdTree, we, at

vbKnowledgeSolutions.com (formerly ufuq.com) are proud to announce the

release of the newer version, cdTree 1.1.5.

 

This version is mainly a service release to the older released versions

1.1.3 and 1.1.4. It includes fixes for all the reported bugs and some

enhancements.

 

cdTree is FREEWARE and it will continue to be a FREEWARE product, it was

designed for our own internal use, and we decided to share it with everyone

who needs it.

 

For a list of fixes, modifications and enhancements, please visit our

website at http://www.vbknowledgesolutions.com/cdTree/cdTreeWhatsNew.htm .

 

We want to stress that you will still be able to use the new version with

any previously created catalog (You install the new version in place of the

old version). and you do not need a new registration code.

 

Finally, we like to thank everyone who send sent us their comments, accepted

to test some of the modifications, and wrote us some feedback about cdTree.

 

You can download the cdTree Ver 1.1.5 from

<http://www.vbKnowledgeSolutions.com/cdTree/syFiles/cdTreeSetup.exe>

or you can go to our web site at <http://www.vbKnowledgeSolutions.com> and

download it from their.

 

 

Thank You..

 

The vbKnowledgeSolutions.com Support Team

 

 

 

______________________

______________________

 

Message: 2

01 Sep 2000 11:12:02 Eastern Standard Time

jkujawa

366 Dairy Free - Linguine with Cognac Portobello Cream

 

 

* Exported from MasterCook *

 

Linguine with Cognac Portobello Cream

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup pecan halves

2 shallots

1 clove garlic

2 tablespoons olive oil

2 cups chopped portobello mushrooms (about 1/3

lb)

1/4 cup Cognac (or brandy)

salt and freshly ground black pepper

1 cup silken tofu -- drained

1/4 cup soy milk (or more)

1 pound linguine -- cooked al dente and drained

 

Preheat the oven to 375F. Spread the pecans on a baking sheet and bake for

5 to 8 minutes. Set aside and allow to cool. In a food processor, mince

the shallots and garlic, add the toasted pecans and process until finely

ground. Heat the oil in a large skillet over medium heat, add the pecan

mixture and cook, stirring, until fragrant. Add the mushrooms, and cook 3

minutes until the mushrooms begin to soften. Add the cognac and cook,

stirring for 2 minutes. Season with salt and pepper to taste. Remove from

the heat and gradually stir in the tofu and soy milk to make a thick creamy

sauce. If the sauce is too thick, add more soy milk until the desired

consistency is reached. Adjust the seasonings. Combine the hot cooked

pasta with the sauce, tossing to mix well, and serve immediately.

 

Description:

" This elegant sauce will elevate your pasta to new heights. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 575 Calories (kcal); 18g Total Fat; (27% calories from fat);

16g Protein; 88g Carbohydrate; 0mg Cholesterol; 9mg Sodium

Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

 

 

______________________

______________________

 

Message: 3

01 Sep 2000 11:19:02 Eastern Standard Time

jkujawa

Pasta - Fettucine with Sulken Tofu Alfredo Sauce

 

 

* Exported from MasterCook *

 

Fettucine with Silken Tofu Alfredo Sauce

 

Recipe By :Nasoya Foods, Inc.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 12 oz package fettucine

2 tablespoons butter or margarine

3 cloves garlic -- crushed

1 pound Nasoya silken tofu

1/2 cup milk or soy milk

1/2 cup grated Parmesan cheese

1 teaspoon salt

pepper to taste

extra Parmesan cheese, optional

 

 

 

Bring water to boil in a large pot. Cook noodles in boiling water until al

dente, about 10 to 12 minutes, then drain. In the meantime, heat the oil in

a small skillet. Add the crushed garlic cloves and saute over medium-low

heat for 2 to 3 minutes, or until they are golden. Remove from the heat and

discard the garlic cloves.

 

Combine the next 4 ingredients in a food processor and pour in the melted

margarine from the skillet. Process untill completely smooth and creamy.

Combine the hot, drained noodles and the sauce in a large serving bowl and

toss together. Season to taste with pepper and toss again. Serve at once

with Parmesan cheese.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 415 Calories (kcal); 10g Total Fat; (22% calories from fat);

15g Protein; 65g Carbohydrate; 23mg Cholesterol; 784mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

 

______________________

______________________

 

Message: 4

01 Sep 2000 14:34:58 Eastern Standard Time

" Karen C. Greenlee " <greenlee

PASTA -- Greek Orzo Salad

 

You could use the low fat type of feta cheese to cut down on the fat &

calories in this recipe.

 

 

* Exported from MasterCook *

 

Greek Orzo Salad

 

Recipe By :Submitted by Patrice

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups uncooked orzo pasta

2 6 oz cans marinated artichoke hearts

1 tomato -- seeded and chopped

1 cucumber -- seeded and chopped

1 red onion -- chopped

1 cup crumbled feta cheese

1 2 oz can black olives -- drained

1/4 cup chopped fresh parsley

1 tablespoon lemon juice

1/2 teaspoon dried oregano

1/2 teaspoon lemon pepper

 

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for

8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving

liquid.

 

In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion,

feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill

for 1 hour in refrigerator.

 

Just before serving, drizzle reserved artichoke marinade over salad.

 

Source:

" http://www.pastarecipe.com "

Start to Finish Time:

" 1:10 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 307 Calories (kcal); 10g Total Fat; (29% calories from fat);

12g Protein; 42g Carbohydrate; 22mg Cholesterol; 580mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 4318 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

______________________

______________________

 

Message: 5

01 Sep 2000 14:39:47 Eastern Standard Time

" Karen C. Greenlee " <greenlee

PASTA--Hearty Vegetable Lasagna

 

 

* Exported from MasterCook *

 

Hearty Vegetable Lasagna

 

Recipe By :Submitted by Sue

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 16 oz package dry lasagna noodles

1 pound fresh mushrooms -- sliced

3/4 cup chopped green bell pepper

3/4 cup chopped onion

2 tablespoons vegetable oil

3 cloves garlic -- minced

2 26 oz jars spaghetti sauce

1 teaspoon dried basil

2 cups part-skim ricotta cheese

4 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

 

Cook the noodles in a large pot of boiling salted water until al dente.

Drain.

 

Saute mushrooms, peppers, onions, and garlic in oil. Stir in pasta sauce,

and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

 

Mix together ricotta, 2 cups mozzarella cheese, and eggs.

 

Spread 1 cup tomato sauce into the bottom of a greased 9 x 13 baking dish.

Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and parmesan cheese.

Repeat layering, and top with 2 cups mozzarella cheese.

 

Bake, uncovered, at 350 degrees F for 40 minutes. Let stand 15 minutes

before serving.

 

Source:

" http://www.pastarecipe.com "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 374 Calories (kcal); 23g Total Fat; (53% calories from fat);

18g Protein; 26g Carbohydrate; 80mg Cholesterol; 891mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 3

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

______________________

______________________

 

Message: 6

Fri, 1 Sep 2000 17:28:09 -0400

" Karen Sonnessa " <ksonness

PASTA - Farfalle with Wild Mushroom Sauce

 

 

 

* Exported from MasterCook *

 

Farfalle With Wild Mushroom Sauce

 

Recipe By :Cooking Light, December 1998

Serving Size : 1 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup diced onion

6 cups sliced cremini mushrooms -- (about 1/2 pound)

4 cups thinly sliced shitake mushroom caps -- (about 1/2

pound)

1 cup sliced oyster mushroom caps -- (about 3 1/2 ounces)

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon black pepper

3/4 cup imitation chicken broth

1/4 cup dry vermouth or white wine

2 1/2 teaspoons bottled minced garlic

4 cups hot cooked farfalle -- (about 8 ounces

-- uncooked bow tie pasta)

1/2 cup finely shredded fresh parmesan cheese -- (2 ounces)

4 teaspoons chopped fresh chives

 

1. Heat oil in a large non-stick skillet over medium heat. Add onion;

saute 5 minutes. Add mushrooms, thyme, salt, and pepper;

saute 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to

medium~low, and cook 5 minutes.

 

2. Combine the mushroom mixture and the pasta in a large bowl, and toss

well. Sprinkle each serving with cheese and chopped

chives. Yield: 4 servings (serving size: 2 cups pasta, 2 tablespoons

cheese, and 1 teaspoon chives.)

 

CALORIES 425 (19% from fat); FAT 9g (sat 3.1g, mono 3.7g, poly 1.2g);

PROTEIN 19.4g; CARB 68g; FIBER 5.1g; CHOL 10mg; IRON 5.6mg;

SODIUM 479mg; CALC 211mg

WW: 8 pts.

 

Converted by MC_Buster. KES 1/1/99

 

 

 

- - - - - - - - - - - - - - - - - - -

 

 

 

 

 

 

______________________

______________________

 

Message: 7

Fri, 1 Sep 2000 17:30:52 -0400

" Karen Sonnessa " <ksonness

PASTA - Easy Polenta Lasagna

 

 

 

* Exported from MasterCook *

 

Easy Polenta Lasagna

 

Recipe By :Cooking Light March 1998

Serving Size : 4 Preparation Time :0:45

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces polenta

--cut crosswise into 12 slices

Cooking spray

1 1/4 cups part-skim ricotta cheese

1/2 teaspoon crushed red pepper

10 ounces frozen chopped spinach

--thawed, drained and squeezed dry

1 large egg white

1 cup fat-free marinara sauce

1/2 cup finely shredded fresh parmesan cheese

1/4 cup thinly sliced fresh basil

 

1. Preheat oven to 400°F.

 

2. Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking

spray. Combine ricotta cheese, red pepper, spinach, and

egg white in a medium bowl. Spread over polenta; spoon marinara sauce evenly

over ricotta cheese mixture. Cover with foil; bake at

400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake an

additional 5 minutes or until cheese melts. Sprinkle with

basil.

 

Yield: 4 servings.

 

Calories 291 (32% from fat); fat 10.2g (sat 6.2g, mono 2.8g, poly 0.4g);

protein 19.8g; carbohydrate 28.6g; fiber 5.3g; cholesterol

33mg; sodium 740mg; calcium 511mg.

 

 

 

 

 

 

______________________

______________________

 

Message: 8

Fri, 1 Sep 2000 17:32:09

<dkamen4492

HORSE CHIROPRACTIC BOOKS AND VIDEOS

 

 

GREAT BOOK ON CANINE CHIROPRACTIC METHODS!!

 

" THE WELL ADJUSTED DOG' canine chiropractic methods you can do.

 

This book explains how the average dog owner can take control of their pet's

health and actually perform a chiropractic adjustment on their dog. The

video is also available.

 

There is also a chiropractic book amd video that explains cat and horse

adjusting; " THE WELL ADJUSTED CAT, " and " THE WELL ADJUSTED HORSE. "

 

ANIMAL CHIROPRACTIC SEMINARS ARE ALSO AVAILABLE NATIONWIDE.

 

 

http://www.animalchiropractic.com

 

 

______________________

______________________

 

Message: 9

Fri, 01 Sep 2000 18:29:08 -0400

Miriam Rudnick <mrudnick

Re: Miriam's TVP Recipe

 

Danell,

 

Thanks for formatting and posting this recipe. Still working on the

export problem. Maybe I just got a defective Mastercook disk!

 

To clarify, I can't take credit for the actual recipe. It came from the

TVP Cookbook, by Dorothy R. Bates.

 

Miriam

--

Until we extend the circle of our compassion to all living things, we

will not ourselves find peace.

 

- Albert Schweitzer

 

 

______________________

______________________

 

Message: 10

01 Sep 2000 23:31:05 Eastern Standard Time

" Karen C. Greenlee " <greenlee

366 Dairy Free -- Quick Cream of Mushroom Soup

 

 

* Exported from MasterCook *

 

Quick Cream of Mushroom Soup

 

Recipe By :366 Simply Delicious Dairy-Free Recipes, Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : 366 Simply Delicious Dairy Fre

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1/4 pound mushrooms -- sliced (12 cups)

1/2 cup minced celery leaves

2 tablespoons dry vermouth

3 1/2 cups vegetable stock

2 tablespoons minced fresh parsley

OR 2 tsp dried

1/2 teaspoon minced fresh thyme

OR a pinch dried

salt & freshly ground pepper

1 cup soy milk

 

Heat the oil in a large saucepan over medium heat. Add the mushrooms and

celery leaves and cook, stirring, for 5 minutes. Add the vermouth, stock,

parsley, and thyme, and simmer for 15 minutes. Season with salt and pepper

to taste. Remove from the heat. In a small bowl, combine the soy milk with

1/2 cup of the soup, blending well. Stir the mixture gently into the soup

and serve immediately.

 

S(ISBN):

" 0-452-27623-3 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 208 Calories (kcal); 8g Total Fat; (35% calories from fat); 8g

Protein; 26g Carbohydrate; 2mg Cholesterol; 1434mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

______________________

______________________

 

Message: 11

01 Sep 2000 23:31:44 Eastern Standard Time

" Karen C. Greenlee " <greenlee

366 Dairy Free -- Scalloped Potatoes

 

 

* Exported from MasterCook *

 

Scalloped Potatoes

 

Recipe By :366 Simply Delicious Dairy-Free Recipes, Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : 366 Simply Delicious Dairy Fre

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 medium potatoes -- peeled & cut into 1/4 " slices

1 large onion -- minced

1 1/4 cups soy milk

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

 

Preheat oven to 375ºF. Lightly oil a shallow baking dish or spray with

vegetable cooking spray. Cover the bottom with a layer of the potatoes,

overlapping them slightly, then sprinkle a layer of onion on top. Repeat

with alternating layers, ending with a layer of potatoes.

 

In a small bowl, combine the soy milk, flour, salt & pepper, whisking until

smooth. Pour the soy milk mixture over the potatoes and onion. Cover

loosely with foil and bake 30 minutes. Remove the foil and bake 15 minutes

longer, or until the vegetables are tender and the top is lightly browned.

 

S(ISBN):

" 0-452-27623-3 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 170 Calories (kcal); 2g Total Fat; (8% calories from fat); 6g

Protein; 34g Carbohydrate; 0mg Cholesterol; 286mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

 

 

______________________

______________________

 

Message: 12

01 Sep 2000 23:34:07 Eastern Standard Time

" Karen C. Greenlee " <greenlee

366 Dairy Free -- Tartar Sauce

 

Any ideas on vegetarian uses for tartar sauce?

 

 

* Exported from MasterCook *

 

Tartar Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes, Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories : 366 Simply Delicious Dairy Fre

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 scallion -- trimmed

1 medium dill pickle

1 tablespoon capers -- drained

1 cup silken tofu -- drained

1 tablespoon Dijon mustard

2 teaspoons cider vinegar

1/8 teaspoon dried tarragon -- crumbled

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

 

Combine the scallion, pickle, and capers in a food processor and pulse until

minced. Add the tofu, mustard, vinegar, tarragon, salt & pepper and mix

until well-blended. Transfer to a small bowl and refrigerate, covered,

until serving. Refrigerated and tightly covered, this sauce will keep for

up to two weeks.

 

S(ISBN):

" 0-452-27623-3 "

Copyright:

" 1997 "

Yield:

" 1 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 31 Calories (kcal); 1g Total Fat; (20% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 2167mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

NOTES : Per Serving: 13 Calories; 1 g Protein; 1 g Fat; 46% Calories from

Fat; 0 mg Cholesterol; 0 g Fiber; 209 mg Sodium; 10 mg Calcium

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

 

______________________

______________________

 

Message: 13

Fri, 1 Sep 2000 17:02:37 -0500

" Danell L. Cascio " <tdaloha

RE: Miriam's TVP Recipe & MasterCook problem email address

 

Miriam,

 

I was honored to have done this for you. In regards to the credits I just

put your name in, because I did not know the source of your information and

I assumed that it was your own. I will make the changes, and I will send a

copy of this letter to the list for clarification. If there is anything

else that I can do for you let me know. I am not a computer wiz, so I can

only refer you to others (if I know who to send you too). If you have

questions regarding your software write to Sierra at this address

[home]. They are more qualified to answer your MasterCook

problems. Just let them know what kind of program you have, and your

problems/dilemmas and they will get back with you. I hope that you have a

lot of luck.

 

Danell

 

 

Miriam Rudnick [mrudnick]

Friday, September 01, 2000 5:29 PM

Veg-Recipes

Re: Miriam's TVP Recipe

 

 

Danell,

 

Thanks for formatting and posting this recipe. Still working on the

export problem. Maybe I just got a defective Mastercook disk!

 

To clarify, I can't take credit for the actual recipe. It came from the

TVP Cookbook, by Dorothy R. Bates.

 

Miriam

--

Until we extend the circle of our compassion to all living things, we

will not ourselves find peace.

 

- Albert Schweitzer

 

 

 

 

 

______________________

______________________

 

Message: 14

Fri, 1 Sep 2000 18:15:15 -0700

" Angel Clark " <angellee74

Peach pie

 

 

-

recipemaven

 

 

 

 

 

* Exported from MasterCook *

 

Sunday Company Peach Pie

 

Recipe By : San Jose Mercury News, August 30, 2000

Serving Size : 8 Preparation Time :0:00

Categories : Fruit Pies & Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For cookie-crust pie shell:

1 cup sifted all-purpose flour

1/4 cup sugar

1 teaspoon grated lemon peel

1/2 cup butter -- cut into pieces

1 egg yolk -- slightly beaten

1/4 teaspoon vanilla

For filling:

12 ounces cream cheese -- softened at room tem

1/2 cup sugar

2 eggs

1/4 teaspoon cinnamon

5 ripe peaches

1/4 cup peach preserves

2 teaspoons water

 

For pie shell: Combine flour, sugar and lemon peel in a medium bowl. Using

your fingers, blend in butter until mixture resembles coarse crumbs. Stir in

egg yolk and vanilla. Knead mixture 5 or 6 times until well blended, then

pat

evenly into a 9-inch pie plate; make a small edge on the rim.

 

For filling: Preheat oven to 375 degrees. In a small bowl, beat cream cheese

with an electric mixer on medium speed until light and fluffy. At low speed,

beat in sugar, eggs and cinnamon until smooth. Pour filling into pie shell

and bake 30 minutes or until pastry is golden brown and filling is set. Cool

completely on a wire rack. Peel and pit peaches and slice. Arrange sliced

peaches over cooled filling.

 

In a blender or food processor, puree peach preserves with 2 teaspoons

water.

Pour into a small saucepan and cook over low heat until preserves are

melted,

stirring constantly. Spoon preserves evenly over peach slices, then

refrigerate until chilled.

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

 

Becky Whicker

listmom - mastercook , favorite-recipes ,

cooking-with-kids

known as beckerbuns and recipemaven

Recipe list page: http://Beckerbuns.tripod.com/weekly.html

 

A place to share all those wonderful recipes that we HAVE to clip from

magazines and newspapers.

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